The beauty of braised greens is that they cook forever. They don’t mind that your attention is elsewhere—on a skillet of ...

Add the greens, season with salt and pepper and toss to wilt. Stir in the tomatoes, water and vinegar, cover and cook over low heat, stirring occasionally, until the greens are tender and the ...

Café de Paris butter is normally served with steaks and shellfish, but it’s particularly special on these braised wintery greens. 20 mins 20 mins 4 -6 For the butter, place all the ingredients ...

Preheat the oven to 350 degrees. Submerge the kale, chard, mustard greens, and beet greens in water, and agitate to remove any dirt. Drain greens; cut out large ribs, and tear leaves into large ...

In a large pot, heat 1/4 cup of the oil. Add half of the garlic and cook over moderate heat, stirring, for 1 minute. Stir in the clams. Add the wine and bring to a boil. Cover and cook over ...

Set pot over high heat and bring water to a simmer. Add greens and cover. Steam greens until just tender, 3-5 minutes. Divide rice and greens among four plates. Ladle tofu-pork stew over rice ...